Directions

Preheat oven to 350 degrees.

Cut Sweet Dumpling Squash (I used two for this recipe) in half, scoop out seeds, and place cut side down on aluminum foil lined baking sheet. To make the squash moist, place one ice cube in the hollow of each squash. Bake approximately 45-50 minutes or until soft. Remove from oven and turn oven up to 425 degrees.

In a blender, add brown sugar through pumpkin pie spice. Blend together until just mixed. When squash is done baking, scoop the meat out of the shell with a spoon and add to blender, blending between each half squash as you go.

Place pre-made pie crust on middle rack in oven, pour contents of blender into pie crust, and bake at 425 for 10 minutes.

Reduce heat on oven to 300 degrees, bake for an additional 55 minutes or until a knife inserted in the center comes out clean.